Turmeric Recipes

South Indian Spiced Lemon Rice Recipe Recipe

South Indian Spiced Lemon Rice Recipe

09.03.14 by Jackie

I've had South Indian lemon rice several times and always wondered how it was made. Naively, I thought the rich yellow hue of the rice came from the abundance of lemon in the dish. In fact it's because of turmeric. I finally learned the recipe from my husband Lulu's aunt, Sara. We get along great; we're the same age and Sara is so much fun to be around.  

The preparation requires 3 steps. First, making lemon rice is a great way to use leftover cooked basmati rice. Separate and massage the grains of rice and season them with turmeric, lemon and red chili powder. Then comes the baghar (which translates to "tempering," which involves frying chana dal (dried chickpeas), red dried chiles, mustard seeds, curry leaves, onions and cashew nuts. Lastly, the yellow rice is added, then flavored with a generous amount of ghee (clarified butter). A last drizzling of lemon juice provides a touch of tanginess to fragrant, spicy rice. Our family loves it!

For extra richness, you could sprinkle a bit of coconut powder at the end or serve the rice with coconut chutney and raita (Indian yogurt sauce)


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Turmeric Latte Recipe Recipe

Turmeric Latte Recipe

03.06.14 by Jackie

As I've mentioned in the past, turmeric is known as a healing spice in traditional Chinese medicine. However, you don't need to feel weak to enjoy this delicious hot drink. I was able to buy fresh turmeric root at a local Indian market a few months ago and I've stored it in the freezer since then. After going through our freezer today, I decided make good use of it and prepared a turmeric latte. It's so delicious, soothing and relaxing, especially with the weather we've been having.

You could prepare this drink with the milk of your choice. If you decide to go with a lower calorie milk such as almond or cashew milk, you could add a bit of coconut cream, oil or ghee (Indian clarified butter) to the turmeric. A little bit goes a long way but it makes such a difference and adds extra oomph.


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Banh Xeo Chay Recipe Recipe

Banh Xeo Chay Recipe

10.19.12 by Jackie

Papa, Maman and I went to China Town in the 13th arrondissement of Paris and bought a lot of Asian ingredients. When we got home, I whipped up Vietnamese crêpes called bánh xèo. I made them "chay" ("vegetarian" in Vietnamese), so my husband Lulu and all of us could share the same meal. The filling consisted of carrots, beans, tofu and fried jicama. 

Bánh xèo, served hot, are absolutely delicious. They're crispy on the outside and filled with lots of flavorful goodness.


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Masoor Ki Daal Recipe Recipe

Masoor Ki Daal Recipe

03.29.12 by Jackie

Among the Indian  lentil dishes I've learned from my husband's late grandmother, this "dry" daal dish, called "masoor ki daal", is by far the easiest and fastest to prepare for the family. No soaking is needed and it cooks in no time. The only trick to this dish is not to overcook the lentils because they will get mushy very quickly if you don't keep an eye on them.

The coral-colored, skinless lentils are sautéed with ginger garlic paste and chiles. Once masoor dal is cooked, the lentils turn a pretty yellow color. The last step is pairing the lentil dish with homemade roti (Indian flat bread) for a complete, nutritious meal.

 


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